Make up half a litre of vegetable stock (use a stock cube) and add the curry powder, saffron, cumin, parsley and lemon juice. Bring to the boil.
While the stock is coming to the boil get the cauliflower and trim the leaves and cut 2 slices about half an inch in thickness from the centre of the cauliflower keeping intact the stalk. Turn OFF the stock, season to taste and place the “steaks” to sit in the residual heat for ten minutes. In the meantime fry your mushrooms in the garlic and chive butter.
Drain the “steaks” and add to a medium to hot pan with a bit of olive oil and a knob of butter. Colour both sides of the cauliflower basting constantly. Add the dusting of curry powder and Place in a preheated oven at 180c for about 10 mins or until tender.
Remove from oven, top with the mushrooms and serve straight away with a salad, homemade chips and a selection of dips.
